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INDONESIA
CHEMPUBLISH JOURNAL
Published by Universitas Jambi
ISSN : -     EISSN : -     DOI : -
Core Subject : Science, Engineering,
Chemical Engineering, Chemistry & Bioengineering Chemistry
Arjuna Subject : -
Articles 6 Documents
 1 
Search results for , issue "Vol. 7 No. 2 (2023): Chempublish Journal" : 6 Documents clear
Microbial Test: Combination of Kefir Milk, Star Fruit, and Red Ginger Wardani, Kartika Arum; Chamidah, Nurul
Chempublish Journal Vol. 7 No. 2 (2023): Chempublish Journal
Publisher : Department of Chemistry, Faculty of Science and Technology Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/chp.v7i2.26019

Abstract

One of drinks with high nutritional value and good for health is milk kefir. The advantage of milk kefir compared to yogurt (another fermented beverage) they are richer with  probiotics. Goat's milk kefir contains more nutrients than cow's milk. To increase the production of sweet star fruit plants, the innovation of kefir milk drink combined with sweet star fruit juice and red ginger juice can be used as an alternative health drink that can increase body immunity. Each ingredient has the same benefits such as having antioxidant, antibacterial, anti-inflammatory, antiviral and immunomodulatory activities. In this study, researchers wanted to know the microbiological quality of the combination of milk kefir, sweet star fruit Juice and red ginger. The study was conducted from February to May 2021. Microbiological tests carried out were Methylene blue test, MPN test and total plate count test. The research design used a completely randomized design which focused on one factor, namely the concentration of red ginger extract (control concentration 0%, 4.5%, 6%, 7.5%). This experiment was used with replicas 3 times. The results showed that kefir fermented goat milk with the addition of sweet star fruit juice and ginger juice was good for consumption, namely in treatment group 1 (containing 20% ​​star fruit juice and 4.5 percent red ginger juice).
Claisen Rearrangement Toward Cyclic Compound on Different Organic Synthesis Methods: Short Review Saputra, Rizki Rachmad; Rosalina, Reny; Pramudita, Dimas; Wulandari, Oktavia Rahmi; Yuneta, Yuneta; Gracia, Amanda Natania; Sugiyani, Tina; Imelya, Marsya
Chempublish Journal Vol. 7 No. 2 (2023): Chempublish Journal
Publisher : Department of Chemistry, Faculty of Science and Technology Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/chp.v7i2.26053

Abstract

The synthesis of functional and complex organic compounds is majorly performed by the Claisen rearrangement method. Claisen rearrangement is one of [3,3] sigmatropic rearrangements, a complex method in the synthesis of organic compounds, where it is mostly used to construct stereoselective compounds. It can be combined with other synthesis methods to synthesize organic compounds giving satisfactory results based on the method used, temperature, time, and yield produced. This review aimed to summarize several recent advances in synthesizing organic compounds through Claisen rearrangement reactions. An understanding of the mechanism and applications of this reaction might improve the ability to synthesize innovative and useful organic compounds in various fields of life sciences.
Exploring the Viability of Waste Durian (Durio zibethinus) Seeds and Cempedak (Artocarpus integer) Seeds as Nutritive Resources: An Analytical Study of Their Suitability via Alcohol and Glucose Assays Syarpin, Syarpin; Saputra, Rizki Rachmad; Haliza , Nur; Anista, Anista; Yanti, Helda; Sisilya, Tahsya Amanda; Fahmi, Rifaldi Lutfi
Chempublish Journal Vol. 7 No. 2 (2023): Chempublish Journal
Publisher : Department of Chemistry, Faculty of Science and Technology Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/chp.v7i2.27983

Abstract

Durian (Durio zibethinus) and Cempedak (Artocarpus integer), prominent staples in Indonesia, harbor seeds that can be harnessed for the production of 'Tapai', a traditional fermented product. This fermentation process within cempedak and durian seeds manifests in the generation of alcohol and glucose at discernible thresholds. Motivated by the prevalent underutilization of durian and cempedak seeds leading to wastage, this study aims to assess the viabilities of Tapai derived from these seeds by scrutinizing their alcohol and glucose profiles. Employing a quantitative descriptive approach, the research centers on cempedak and durian seed Tapais as the primary samples. Focusing on variables like alcohol and glucose content, the investigative technique incorporates distillation and titration using the Luff Schoorl method. Results are subsequently organized in frequency distribution tables following coding and tabulation. Observations reveal that alcohol and glucose levels in cempedak seed Tapai on the 10th day stand at 0.00% and 30.05%, respectively, while on the 15th day, they escalate to 4.88% and 41.92%. In the case of durian seed Tapai, levels on the 10th day are recorded at 4.88% for alcohol and 36.90% for glucose. On the 15th day, these figures rise to 16.57% for alcohol and 46.53% for glucose. Ultimately, this study underscores that the alcohol and glucose concentrations in cempedak and durian seed Tapais experience progressive augmentation over a 5-day period, rendering them safely consumable in moderate quantities.
Analysis Of Calcium Levels in Wet and Dried Anchovies at Traditional Markets in Bekasi City Safitri, Fadliyah Rani; Sari, Elfira Maya; Nurfajriah, Siti
Chempublish Journal Vol. 7 No. 2 (2023): Chempublish Journal
Publisher : Department of Chemistry, Faculty of Science and Technology Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/chp.v7i2.28526

Abstract

Anchovy is a food that is widely consumed by the people of Indonesia because it has high quality and affordable prices for the middle and lower economic class. Anchovy as a source of calcium is very good for preventing osteoporosis, the formation and maintenance of bones and teeth, smooth muscle function, and the nervous system. The purpose of this study was to determine the calcium levels of wet anchovies and dried anchovies sold in traditional markets in the city of Bekasi. Determination of calcium content of wet anchovies and dried anchovies can be determined using atomic absorption spectrophotometry (AAS). Data were analyzed using descriptive analysis. The results of the analysis of the highest calcium levels in wet anchovies were 653.05 mg/100g and the lowest was 517.56 mg/100g. The highest calcium level in dried anchovies is 611.02 mg/100g and the lowest is 148.33 mg/100g. These results indicate that there are differences in calcium levels in wet anchovies and dried anchovies. This occurs due to the presence of water content and salt content in anchovy which affects the high and low calcium  results in the analysis.
Inhibitor Korosi dari Ekstrak Daun Sambang Darah (Excoecaria cochinchinensis L.) pada Baja Lunak Dalam HCl: indonesia Gusniardi, Vira Anggita; Putri, Sanaq Elfira; Suryati, Suryati; Emriadi, Emriadi
Chempublish Journal Vol. 7 No. 2 (2023): Chempublish Journal
Publisher : Department of Chemistry, Faculty of Science and Technology Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/chp.v7i2.29254

Abstract

Corrosion inhibition studies in mild steels in HCl medium by extracts of sambang darah leaves (Excoecaria cochinensis L.) (EDSD) have been conducted using weight loss methods, Fourier-Transform Infrared Spectroscopy (FTIR), contact angle and Scanning Electron Microscopy (SEM). The study is aimed at determining the effectiveness of EDSD inhibition as a corrosion inhibitor in HCl medium. The inhibition efficiency was found to increase with increasing concentration of EDSD and decrease with increasing temperature. The results showed that EDSD was capable of inhibiting mild steel corrosion with an inhibitory efficiency of 87.972% at EDSD 6 g/L in 1 M HCl solution. EDSD adsorption on mild steel surfaces follows Langmuir's isoterm adsorption. The FTIR analysis showed interaction between the EDSD and the surface of the mild steel. The contact angle analysis indicated that the mild steel surface is hydrophobic with the presence of the EDSD. SEM analysis shows a change in the surface of mild steel immersed in a 1 M HCl medium without and with the addition of EDSD.
Study on The Ability of H2O2 and The Effective Concentration of CuSO4 in Degrading Cyanide Niati, Sri Murda; Lukman, Lukman; Supraptiah, Endang; Cahya, Gemala
Chempublish Journal Vol. 7 No. 2 (2023): Chempublish Journal
Publisher : Department of Chemistry, Faculty of Science and Technology Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/chp.v7i2.30438

Abstract

PT. Aneka Tambang conducts gold processing using NaCN reagents, then from the gold processing process produces waste containing cyanide which can cause damage to the environment. One method used to reduce cyanide concentrations is the Degussa method. The Degussa method is a method to degrade free cyanide in waste by using H2O2 and Cu2+ ions as a catalyst source so that it becomes a harmless cyanide compound (cyanate ion). The purpose of the study was to determine the ability of hydrogen peroxide and determine the effective concentration of copper sulfate in degrading cyanide in the Degussa process and determine the level of stability of hydrogen peroxide oxidizers in the open air. Sample testing was carried out by varying the H2O2 retrieval time, variations in H2O2 dilution factor and copper sulfate concentration variations, then the sample was stirred with a jartes stirrer for 15 minutes. Cyanide is determined by spectrophotometer, the absorbance obtained is fed into the linear regression equation so that the final free cyanide concentration is obtained. From the experiment, it can be concluded that the concentration of cyanide degradation is effectively obtained when hydrogen peroxide and copper sulfate that have been mixed in the mixing tank are right out of use.

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